Top baked potatoes with style

April 10, 1991

The Mushroom Council says button or medium-sized mushrooms are best for sauteing and for slicing in salads. Large mushrooms work well for stuffing, broiling, grilling, or as an ingredient in stews and soups.

When shopping, look for firm mushrooms. If you want young mushrooms, look for those with the veil -- the membrane between the stem and cap -- still attached. Open-veiled mushrooms are still delicious -- just more mature, the Mushroom Council says.

Garden Baked Potatoes

2 tablespoons olive oil

8 ounces fresh mushrooms, sliced

1 small red bell pepper, seeded and cut into 1-inch squares

1 large clove garlic, minced

2 tablespoons water

1 1/2 tablespoons lemon juice

Salt and pepper, to taste

2 baked potatoes (about 6 ounces each)

Chopped parsley

Heat oil in an eight- or ten-inch skillet. Add mushrooms, bell pepper and garlic. Toss over high heat until mushrooms brown lightly. Add water and lemon juice. Reduce heat to low. Cook and stir three minutes. Season with salt and pepper. Split and fluff potatoes. Top with hot mushroom mixture. Sprinkle with chopped parsley. Makes two.

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